– courtesy Noble Bistro, Oakville
Tuna Nicoise
16 oz albacore tuna
4 eggs
½ pound of baby potatoes
¼ cup Nicoise olives
10 green beans
10 cherry tomatoes
Lemon juice
Olive oil
Dijon mustard
Coarsely ground peppercorns
For the tuna:
Combine mustard, salt and black peppercorns. Coat tuna in mustard mixture. Preheat a pan, and sear tuna on all sides. Set aside to cool.
For the salad:
Place eggs in a pot of cold water and bring to a boil. Once boiling, start an 8-minute timer. After 8 minutes remove pot from heat and chill eggs under cold water. Meanwhile, cook potatoes until tender and green beans until tender-crisp, and set aside to cool. Slice cherry tomatoes and olives to your desired size.
For the vinaigrette:
Combine 1 part lemon juice with three parts olive oil and two tablespoons of Dijon mustard, whisk to make the vinaigrette. Season with salt and pepper to taste.
To serve:
Toss potatoes and green beans lightly with vinaigrette. Divide between four plates. Add cherry tomatoes, sliced cooked eggs, olives and top with sliced tuna. Garnish with microgreens and a drizzle of vinaigrette. Serves four.